Zucchini lecho with peppers, tomatoes and onions for the winter

Zucchini lecho for the winter with peppers, tomatoes and onions is another way to preserve the harvest of vegetables and replenish stocks of delicious vegetable stew. The stew is similar in taste to the traditional lecho, pieces of Bulgarian pepper are replaced by tender zucchini, and the pepper itself is moved to the sauce. When you open the jar, the smell spreads incredibly seductive.

I advise you to use containers with a capacity from 500 to 800 g for harvesting vegetable salads - it is convenient to sterilize and open canned food is not necessary because the contents of the jar are enough for an average family of 3 people.

Cooking time: 1 hour
Quantity: 2 l

Ingredients for the preparation of zucchini lecho with peppers, tomatoes and onions:

2 kg of zucchini;
1 g of tomatoes;
500 g red bell pepper;
300 g onions;
1 head of garlic;
chili pod;
100 ml of olive oil;
30 grams of sugar;
10 g of salt;
ground red pepper, cloves, bay leaf.

Method of cooking zucchini lecho with pepper, tomatoes and onions for the winter

We clean squash. With a knife for cleaning vegetables remove a thin layer of peel. The texture of vegetables in the lecho should be delicate, and the skin, especially in mature zucchini, is tough.

Then we scrape the middle with a spoon - loose flesh with seeds. In young vegetables, the seed bag is not developed, so these vegetables can be cooked whole.

Next, we make vegetable puree, so to speak, the basis of lecho. Onions clean, cut large. We clean sweet peppers from seeds, cut the flesh into cubes. Peel off the garlic cloves. Tomatoes put in boiling water for a minute, cool, remove the skin.

Chilli clean from seeds and membranes.

Put the tomatoes, peppers, onions, chili and garlic in a blender, chop to obtain a smooth mashed potatoes.

Put a large saucepan on the stove, pour 3-4 liters of water, add salt, bring to a boil.

Cans for canning clean my, sterilized over steam.

Cut the squash into large cubes, drop it into portions in boiling water for 2 minutes, remove with a slotted spoon, put it in jars.

Vegetable puree mixed with sugar and salt, put in a saucepan with a thick bottom. Add 1 teaspoon of sweet red pepper, 3 cloves, 3 bay leaves. We put on the stove, on a moderate fire bring to a boil, boil for 5 minutes.

Fill boiling puree so that it completely covers the vegetables and reaches approximately the hanger of the jar.

Close lecho from zucchini with peppers, tomatoes and onions with boiled lids. In a container for sterilization put a towel made of cotton fabric. On a towel we set jars with lecho, leaving an empty space between them. Pour hot water into the tank, put it on the stove, bring to a boil. A container with a capacity of 700 g is sterilized for 16 minutes.

We screw up the lids, turn over the jars with lecho on the lids, after cooling down, we store them in a cool place.

The storage temperature of squash peppers, tomatoes, and onions is from +2 to +12 degrees Celsius.

To increase the storage temperature of the lecho, add a little 9% vinegar to the vegetable puree at the rate of 1 tablespoon per jar with a capacity of 700-800 ml, then add a little sugar to balance the taste.